1. Preheat the oven to 400°. Rinse and scrub each potato, then pat dry with paper towels. Rub a small amount of olive oil on each potato and place on a foil-lined baking sheet. Bake the potatoes for 45-60 minutes. Allow to sit for a few minutes until cool enough to handle.

2. Raise the oven temperature to 450°. Cut each potato in half and gently use a teaspoon to scrape out the inside of the potato. Try to leave about 1/4″ of potato in the skin so it’s sturdy enough to hold the filling. Brush the remaining oil on the inside and outside of each potato skin, and place on a broiling pan with a rack. Return to the oven and bake for 10-12 minutes on one side; flip and bake for another 10 minutes.

3. In the meantime, prepare the filling by combining the beans, corn and chopped onions, and stir together. Add about half a can of Ro-Tel tomatoes with chilies, pinch of salt and cumin, and mix well. Remove the potato skins from heat and fill each potato skin with a small amount of grated cheese. Bake for five more minutes, or until the cheese has melted.

4. Fill each potato skin with a generous amount of filling. Top with a bit more diced tomatoes and chilies, garnish with fresh chopped cilantro, and enjoy!